I have professed my love for snickerdoodles on this blog so many times. I just love the cinnamony cookies with the tang of cream of tartar. I’d pick snickerdoodles as my favorite if they were plopped in a sea of a variety of cookies. They’re the best!

Ingredients needed:

white sugar shortening eggs vanilla extract all purpose flour cream of tartar baking soda salt cinnamon chips ground cinnamon

How to make Superdoodles:

The full, printable recipe is at the end of this post. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets. In a large bowl, use an electric mixer to beat together shortening and sugar until smooth. Then add in the eggs, again beating until smooth. Beat in the vanilla. In a separate bowl, whisk together the flour, cream of tartar, baking soda and salt. Add the flour mixture to the wet slowly and mix just until combined. Stir in the chips. Place some  cinnamon sugar in low flat bowl. Roll the dough into smallish (heaping teaspoonful) balls and put into the bowl with the sugar. You can do about 6 balls at a time, roll them in the sugar and then place them on the prepared cookie sheet. Leave about 1 1/2 inches between each cookie (they do spread). Using the bottom of a glass, flatten each cookie until it’s about 1/4-inch-thick and 1 1/2-inches in diameter. Repeat until you’ve used up all of the dough.

Bake the cookies for 10 or 11 minutes. They should be set and just starting to turn golden. Remove the cookies from the oven and cool on a rack. As they’re cooling, very lightly dust them with ground cinnamon (a fine sieve or tea strainer both work well).

Superdoodles are heavy on the cinnamon flavor. They’re the best cinnamon cookies full of cinnamon chips and more cinnamon dusted on top.

My feeling is that they’re the absolute best. I hope you agree. Enjoy!

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